Snackbox: Egg 'n Crackerbiscuits

In this snackbox, which was consumed long ago and not quite reported here, We have a hard-boiled egg, two herbed crackerbiscuits, a carot cut into sticks, and a hideously overpackaged prune.  Okay, We're done mentioning it.  We're just saying.

On a more optimistic note, crackerbiscuits!  Once upon a long time ago, while making dinner, We rolled Our biscuit dough too thin.  We cut this thin dough into biscuit-type shapes and popped it in the nice hot oven.  When We checked on our biscuits fifteen minutes later, We thought, hm, this doesn't look right!  We gave it a few minutes more.  Eventually, we pulled the l'il guys out, lest they be burnt.

The result?  Delicious!  Crackerbiscuits are thinner and crisper than biscuits, but sturdy little devils and are soft inside.  If you stab one of the thin edges with a fork, they split nicely into the top and bottom halves, and can be made into little sandwiches or made to work more like a traditional cracker.  Otherwise, spread some soft cheese (or a slice of hard-boiled egg) right on top of the whole deal and have at 'er for a sort of rich toast-like effect.  Crackerbiscuits are excellent w/ soups, by the way; crisp like a cracker, yet they soak up liquid like bread.

Here's how We made these:

Basic Crackerbiscuits

• 2 c. flour
• 2 t. baking powder
• 1/2 t. salt
• 1/2 c. vegetable shortening (butter will work but will produce a more biscuity crackerbiscuit; We can only imagine the power of crackerbiscuits made with bacon fat)
• 3/4 c. milk (about--try adding not quite all the milk at first just to make sure)

Preheat the oven to 475.  An absolutely smokin' hot oven is key.  Stir or sift together the dry ingredients.  Rub in the fat.  Stir in the wet.  Knead a few times, just to bring it all together.  Roll to 3/8" or 1/4" thick on a floured board.  Thin is key!  Once they start to get to a half inch thick or more, you're looking at regular biscuit territory now.  Cut into desired shapes--We like squares, both for convenience and because it mentally suggests "cracker," but circles or hearts or whatever will work too.  Bake these for 8-10 minutes, then turn off the oven and leave them inside, door closed at all times, for 5-10 minutes more.  We think this process helps them crisp up somewhat.  This may be Our imagination.

You can put all sorts of good things in your crackerbiscuits.  As suggested before, alternate fats would be good.  We have yet to try olive oil, but We bet it would be good!  These particular crackerbiscuits have about half a teaspoon each of dried parsley, basil, and thyme.  A rich soft cheese rubbed in with the fat might be good.  Pepper is great.  Finely chopped olives and sun-dried tomatoes are really lovely here.  You could put sesame seeds or sea salt or egg wash or whatever you like on top of your crackerbiscuits before baking (butter, while delicious, will make the crust soft, remember!).  Enjoy!